Champagne Marguet update

“The 2006 grapes are now almost all a still wine, finishing fermentation in barrels and tanks. Its smells very good in the cellars, and I am happy with the quality of my grapes this year. The picking last for about two weeks and we started as early as 12th September, until last week, with always a dry weather, which was most welcomed, after the wet and cold August.

The acidity is not too high for a regular Vintage Champagne, I think, but I will check the evolution during the winter, (doing also batonnage on some wines to extract more flavours) and I will take my decision then. In the vineyards, the skin of the grapes riped faster than the juice itself, and we ended up with some very dark Pinot Noir at the right time of picking. We don’t know yet how to explain that.

But for sure , the red wine made this year for Rose Champagne has a fantastic color.

I have also signed contract with 3 very close friends (that I have been working with for a long time), in order to create a new organic Champagne. It is actually more than a Champagne made from Premier Cru organic vineyards.

Everything is done to reach a very high quality Prestige Champagne with a unique taste.

We both with a friend (who is one of the best Chef de Cave of Champagne today) create it in my cellars of Ambonnay. The idea is to satisfy our curiosity and passion in extremely refined Champagne. It is also to create a new Champagne style that was not done before among the elite of today

I will surely explain more about it in the next years, as this particular wine will be vintaged. We won’t sell it probably before 2010, with maybe some sales “en primeur” starting in a few years.

Sales of Champagne are really rising every month now (on the whole region size) reaching new markets every year and rising in the traditional ones. We are very lucky, and I hope the champenois understand that not like an achievement, but like a better opportunity to rise our quality and progress in sustainable farming.